Ingredients:
- Bengal Gram Dal
- Boneless Mutton cut into very small cubes
- 1/2 Cup Groundnut Oil
- 2 medium sliced Onions
- 1 tbsp Ginger - Garlic Paste
- 2 tsp Chilli Powder
- 1 tsp Turmeric
- 2 tsp Coriander Powder
- Curd
- Salt to taste
- Green Chillies, Chopped
- 4 sprigs Curry leaves
- 1 tbsp Ghee
- 4 Red Chillies
- 2 tsp Finely Chopped Garlic
- Pressure Cook the dal in 2 1/2 cups of water for 10 minutes.
- Puree in the blender.
- Heat the oil in a pan.
- Fry the onions till golden.
- Add the ginger- garlic paste, chilli powder, turmeric and coriander powder and fry well.
- Add the meat and fry till the oil separates.
- Beat the curd and the salt and green chillies.
- Add to the meat fry, stirring for 3-4 minutes and add the gram dal puree.
- Mix well.
- Tie the curry leaves in a bundle and add to the meat along with 2 cups of water.
- Let boil on medium flame, covered, for 10-15 minutes or till the meat is done.
- Heat the ghee in a small frying pan.
- Season with whole dry chillies and garlic.
- Fry till the garlic browns. Add to the meat, simmer 5 minutes.
- Remove the curry leaves and serve hot.
